Jura wines thrill me. Pound for pound some of the best value wines on earth for high quality. One of the highest percentage wine regions growing organically. Compelling wine styles, including the halcyon vin jaunes that mature with an unnerving freshness over 30, 40, 50 plus years. Chardonnay that rivals anywhere on earth, a mere hour from Burgundy and on similar, vaunted soils. And savagnin is one of the best and most versatile grapes on earth. And that’s before you get to the lithe, vibrant reds. What’s not to like?

Didier Grappe is one of my favourite producers from Jura, though relatively under the radar. If you looked at what I’ve drunk this year alone, his wines would likely be in top three for repeat offending. This savagnin I think I have drunk 5 bottles of alone, which in my world is Olympic level. It’s ‘ouille’ which means a topped up style, as compared to those left to mature under ullage and flor. Remarkably, no SO2 is added, and the wine is incredibly tight and lean, fresh, unmoving.

A scintillating white wine of fine detail, blistering freshness, incredible mineral-feel and that kiss of fino-like savouriness that best Jura take on. It has beautiful perfume of green apple, floral notes, faint cashew, light fino and sea spray. The palate sits tight and racy, a nervy rush of pleasing sour apple and more ‘mineral’ character, with licks of barely there honeycomb and sweet-savoury biscuity character. It’s just so darn lovely, and so darn complex, and so darn refreshing. Bet it continues to look amazing as it matures too. So good.

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